Chicken Schnitzel Burgers
4 single chicken breast fillets (700g)
1/4 cup (35g) plain flour 1 egg, beaten lightly
1 tablespoon milk
1/2 cup (80g) corn flake crumbs
1/2 cup (50g) packaged breadcrumbs
1 medium tomato (190g), seeded, chopped finely
1 medium avocado
(250g), chopped finely 1 small red onion (100g).
chopped finely 2 tablespoons
1 long loaf turkish bread 60g baby rocket leaves
Chicken Schnitzel Burgers Sauce
1/2 cup (150g)
1 small white onion (80g),
2 tablespoons french dressing
1 tablespoon sweet fruit chutney
Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Toss chicken in flour, shake away excess flour. Dip into combined egg and milk, then in combined crumbs to coat. Cover; refrigerate 1 hour.
Meanwhile, combine tomato, avocado and onion in small bowl.
Heat oil in large frying pan; cook schnitzels, in batches, until browned and cooked through.
Drain on absorbent paper, cover to keep warm.
Cut bread into four even pieces, split each piece in half horizontally; toast cut sides lightly.
To serve, sandwich schnitzels, tomato mixture and
rocket, drizzled with the sauce, between bread. Sauce Whisk ingredients in small bowl until combined.
per serving 47.1g fat; 3928kJ (938 cal)